A Colorado mixologist shares his cocktail recipes.
Colorado mixologist and author Bryan Paiement
“Whiskey is just so diverse,” says Colorado mixologist Bryan Paiement. “It’s eye-opening to see how many cocktails there are that actually use whiskey.” This September, he is coming out with a book of cocktail recipes called The Little Book of Whiskey Cocktails (University Press of Kentucky). It’s a pocket-size hardcover guide with 40 classic cocktails and 10 original recipes crafted by Paiement.
For time-tested sippers like the Old-Fashioned, the author drills down on the lore behind the libation. “When the Old- Fashioned was first introduced, it was kind of blasphemy,” Paiement says. Adding sugar and bitters? “People said it was destroying the purity of the spirit.” As cocktail recipes became more intricate, bar patrons would say, “Just make it the old-fashioned way.”
The author and mixologist also crafted an original creation, the Après Aspen, inspired by the town’s rich history. “My goal was to pay homage to Aspen’s silver mining roots by using a silver, or blanco, tequila,” he says. “I added passion fruit because of the town’s passion for outdoor recreation but also its vibrant festival scene.”
Last February, Paiement also penned Sports Bar: Cocktails and Sports Trivia (Red Lightning Books), which lets readers watch the game at home while sipping his signature cocktails, each inspired by a different sport. Augusta on My Mind, a liquid nod to the Masters—and the azaleas that flank the course—calls for blended Scotch whiskey, fresh grapefruit juice, muddled rosemary and a hibiscus simple syrup. Nuggets of sports trivia sprinkled throughout the book serve as conversation starters. Why do Super Bowls use Roman numerals, anyway?
Flip through recipes for the Après Aspen and other crowd favorites in his new book, The Little Book of Whiskey Cocktails.
APRÈS ASPEN
INGREDIENTS
1 ½ oz. Don Julio Blanco tequila
½ oz. Leblon cachaca
1 oz. passion fruit simple syrup*
1 oz. fresh lime juice
2 dashes angostura bitters
DIRECTIONS
Combine all ingredients in a mixing glass with ice. Shake and strain over 2 square ice cubes in a rounded rocks glass.
Garnish with a lime wheel.
* Passion fruit simple syrup: In a medium saucepan, combine 1 cup sugar with 1 cup water. Heat and stir until sugar is incorporated. Cut 4-5 passion fruits in half, scoop out the insides and add to the saucepan. Simmer over medium-low heat for 10 minutes. Strain using a fine mesh strainer and let cool.
Photography by: PHOTOGRAPHED BY JOHN BERRY
